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Drying Green Chillies
Drying Green Chillies is a traditional Mexican method for drying green or thick-skinned chillies by removing their skins and drying in the sun or a dehydrator. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Drying Green Chillies.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+12 hours drying)
Makes:
1 batch
Rating: 
Tags : Chilli RecipesMexico Recipes
This is another classic Mexican method for drying green chillies this time, sometimes known as
pasado (literally meaning 'of the past'). This method can also be used for those chillies with thick flesh or waxy skins, such as jalapeños and roccotos.
Ingredients:
1kg (or more) chillies
Method:
Pick your unripe chillies (this method will work with any type). Place the fruit either on a hot barbecue or under a hot kitchen grill (broiler) and cook, turning frequently, until the skins begin to blacken and blister. Once they are ready, use tongs to transfer to a plastic bag. Close the mouth and set aside to cool and sweat.
At the end of this time, remove the fruit from the bag and carefully peel off the skin. If you live in an arid environment, you can dry them outside. In this case, leave the fruit whole. However, if you do not and plan to dry in a dehydrator or using a low oven, trim off the stems and scoop out the seeds and pith then slice the chillies into strips.
If you are drying outside, then use the air-dried chilli recipe. Otherwise, using a dehydrator, pre-heat to 50°C and arrange the chilli strips on the trays in the dehydrator. Put the lid on and start drying. Typically 1kg of chillies (if they are not fleshy types such as jalapeños) will dry in about 8 hours.
The chillies are dry when they snap rather than bending when you flex them. Thicker, flesher chillies can take up to 12 hours to dry.
You can also use an oven heated to 50°C to dry your chillies.
Store your dried chillies in air-tight containers out of direct sunlight. Never store in plastic bags, unless you want to freeze them.
Like all dried chillies you can either grind to a powder before use or you can soak in warm water to rehydrate before use.
